Ingredients
6 pork chops
1 tsp garlic powder
2 tsp SIDS SALT & PEPPER
2 eggs, beaten
¼ cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
3 tbsp rice bran oil
1 tbsp SIDS LEMON THYME & MUSTARD OIL
1 can cream of mushroom soup
½ cup milk
⅓ cup white wine
Directions
Preheat oven to 175°C.
Rinse pork chops, pat dry, and season with garlic powder and SIDS SALT & PEPPER to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the rice bran oil with SIDS LEMON THYME & MUSTARD OIL in a medium frypan over medium-high heat. Fry the pork chops 5 minutes per side, until the breading appears well browned. Transfer the chops to a 22x33 cm baking dish, and cover with foil.
Bake in the oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.
